Such a delicious curry that the whole family can enjoy, its mild in spice and generally very loved by kids! This is a bit of a twist on a traditional butter chicken as we have used chicken mince which is very budget friendly, and bulked it up with some pumpkin which adds some beautiful sweetness and extra serves of vegetables into your diet!
This meal can easily be pureed for babies who are being spoon fed, or mixed through some rice or quinoa or mashed vegetables for BLW.

For a DF option you can swap the cream for coconut cream and swap the butter for ghee (if tolerated) or olive oil.

Pumpkin Butter Chicken

Jane Houston

Butter chicken is a delicious and mild curry that can be enjoyed by the whole family. The combination of flavours from the spices, rich and creamy tomato-based sauce, and chicken make it such a satisfying and comforting meal. The use of chicken mince here ensures a cost-effective recipe, with spices that are hopefully already in your pantry, or that you will continue to use again and again.

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Course 2 meals a day, Family Meals, Main Course

Servings 6 adults

Ingredients

  

1x2x3x

• 700 grams chicken mince
• 3 cups tomato passata
• 1 cup raw grated pumpkin
• 3/4 cup pure cream
• 50 g butter
• 4 cloves garlic
• 1 brown onion
• 4 tsp ground turmeric
• 1 tsp ground cumin
• 2 tsp garam masala
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 1/2 tsp fennel
• 1/2 tsp ground cinnamon
• 1 knob fresh ginger
• 4 TBSP olive oil
• salt and pepper to taste

Instructions

 

• Take out a blender or food processor and add in the roughly chopped onion, garlic, peeled ginger, grated pumpkin, 1 cup of tomato passata, the garam masala, sweet paprika, turmeric, cumin, coriander, fennel, cinnamon and olive oil. Blend until smooth 
• Preheat a large frying pan over a medium heat with the extra olive oil and once hot, add in the paste. Cook for 7 minutes, stirring regularly so that the spices don't burn
• Add in the extra tomato paste and stir well. Add in the chicken mince and cook for a further 5-10 minutes until the chicken is cooked 
• Pour in the cream and cubed butter and mix in well
• Season with salt and pepper to taste 

Notes

To serve: 

* 2 cups uncooked rice 

* Cooked in 3 cups of water or bone broth via the absorption method 

* You can also top with some greek yoghurt to serve 

* For puree option – add some of the butter chicken to a hand mixer and puree until smooth. You can add a splash of water or bone broth to thin more if required 

Able to be frozen: yes 

Tried this recipe?Let us know how it was!